Here in Boston we rarely have the opportunity for poutine,Quebec's contribution of an ultimate comfort food, though it has begun catching on the last year or so. Jason has done it at Gargoyles, and it's being offered now at The Gallows. Any recent opinions on The Gallows' version? Haven't had either yet, but just reading their descriptions will hint to you that they can't likely hold a candle to the perfect poutine served in the Tavern Rm of the Hermitage Inn in West Dover VT.
The chef is a NYC Jean Georges alum, and man, if he did nothing else right, this poutine would still get him into the pearly gates. For an earthly $12 you are served a plate of fresh thin skin-on French fries mixed with shredded duck confit and melted smoked cheddar bits, topped by a duck demiglace. (Are you swooning yet?) And with a requested ramekin of the liquid gold for dipping, we were ecstatic. Aside from the pure quality of every element, what really worked was the strong salt spice rub on the confit, the light saltiness of the demi and the mild smoke of the smoked cheddar. One of my yardsticks for a top chef is when I am not asking for salt and pepper. This is a perfect example of that talent. So, pack an overnight bag and start that car. (And/or if your skiing takes you near Mt. Snow in Southern Vt., you can get into heaven too!)